Ingredients
- 300gr Mincemeat
- 3 tbsp Colman's Cranberry Sauce
- 100gr Dried Cranberries
- Orange zest
- 75gr White Chocolate
For the pastry
- 180gr Plain Flour
- 100gr StorkCold
- 1 tbsp Caster SugarOptional
- 1 Eggs
White chocolate is not usually said in the same sentence with mince pies, but boy am I happy to say so now! It balances perfectly with the tangy cranberry sauce and I hope you’ll love this no-fuss recipe as much as I did.
Steps
1 Done | In a glass bowl, mix together the mincemeat, Colman’s Cranberry Sauce, dried cranberry mix, orange zest & white chocolate shavings. Let the mixture set for at least 30 minutes in the fridge. |
2 Done | Prepare the shortcrust pastry and let it set for at least 30 minutes in the fridge. |
3 Done | Assemble using any pastry cutter of your choice and bake for about 20 minutes at 180C on fan mode. Enjoy! |
